1 cup chopped onions
1 cup whole mushrooms (Chanterelles or something special)
8 cups baby spinach leaves
1 cup sun dried tomatoes
8 oz. roasted red peppers
1/2 tsp. basil
1/4 cup oregano
16 oz. shredded Mozzarella cheese
2 eggs
2 large garlic cloves, smashed
1 lb. smoked salmon
3 cups diced anis (Italian celery)
1/4 tsp. course ground pepper
12 oz. shredded Romano cheese (use the grated stuff if you’re a slacker)
2-1/3 cups Ricotta cheese
6 to 8 oz. Alfredo sauce

Combine the Ricotta with the sun dried tomatoes, parsley, basil, oregano, eggs, pepper, and 1/2 the Romano cheese. Cover and let set in the bowl.

Start cooking the lasagna noodles. Rinse with cold water when aldenté.

Sauté onions, anis, garlic and mushrooms with olive oil (don’t skimp on the olive oil, it’s good for you) until soft. Add the smoked salmon and simmer for 2 more minutes. Add the spinach and let it wilt, and then take it off the heat.

Mix together the cheese mixture and the sautéed stuff.

Starting with Alfredo sauce, layer with the lasagna noodles and ricotta mixture and shredded Romano cheese in an 8 x 12 inch casserole. The top layer over the noodles is Alfredo sauce, Mozzarella, and Romano.

Cut the roasted red peppers in strips and add a decorative pattern on the top. You can also add some smoked baby clams on top at your own risk.

Bake at 375 degrees for 30 minutes.

Serve with a tossed salad or antipasti. Have Grappa and Canolli for desert.

[Chef's Note: I won’t be held responsible for any events in the aftermath of this meal, so only share this dish with a "Significant Other" on a free and romantic evening!]